''Swells.'' — ^Imperfectly sterilized foods often produce gas,
which bulge-s the ends of cans and sometirae^s causes the can to
burst. This is more Ukely to occur in the case of those foods
that contain the least acid and are most difficult to sterilize,
such as corn. Reputable distributors will accept such ^oods,
known as '* swells/' if the swelling has occurred within a time
limit set at the date of sale, and will reimburse the buyer to the
amount of the bill. It is difficult for the small buyer to return
such packapjes to the retail dealer for credit unless he can prove
that he has had the j^oods but a short time and has kept thera in
a cool place. Quantities of swelled cans are returned constantly
to packers and tlistributoi*s, and unscrupulous handlers of such
goods are known to have returnetl them to the market by the
proc&ss of puncturing the can along tlic side to allow the escape
of gas, then re-heatinp;, re-sealing, and re-labeling, Such prac-
tice may be detected on opc^ning the can by the presence of the
punctured and soldereil spot. Needless to say the use of food
80 processed is most unsafe*
Labels and trade names or brands.
The Interests of the consumer necessitate that the label
shall declare the name of the packing company, the place of
packing, the weight of contents, the amount of liquid, the me-
dium of the pack (water or sirup), the grade of the product,
and the name and address of the distributors or jobbers. All
this should appear whether the goods are packed in the state
where they are sokl or in another state. The date wlien packed
should be stamped in the tin, as the word *' sanitary" now is in
some cans.
In order that the statement regarding gra^le of gootls may not
lie misleading, it is ne(!essary that ti-ad** names of grades have
uniform significance for packers and tliat the use of the uni-'
form grading methods and nomenclature 1ji* required by law.
At present only experience enables one to know just how good
I
1
I
d
452 A MANUAL OF HOME-MAKING
is the ^'best" grade of any given packer'8 product. All ''best*'
grades are not now by any means equal If the definitionfs of the
grades are printed in fine type on the label, it 18 helpful to the
buyer. The consumer niim;lit te aided further by the color of
the label declaring the grade of the package contents. Thus a
white laljel might bo u.sed for products of the highe^st grade, and
red, blue* green, yellow in the order of decreasing quality. Tlie
business of determining grades would necessarily be an annual
.matter^ and eouM prolmbly best Ije done by a jointH*omiiiittee
representing the producers, the packing interests, and the
fWeral govermnent.
Qimntity mlue.
Page 256
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
''Swells.'' — ^Imperfectly sterilized foods often produce gas,
which bulge-s the ends of cans and sometirae^s causes the can to
burst. This is more Ukely to occur in the case of those foods
that contain the least acid and are most difficult to sterilize,
such as corn. Reputable distributors will accept such ^oods,
known as '* swells/' if the swelling has occurred within a time
limit set at the date of sale, and will reimburse the buyer to the
amount of the bill. It is difficult for the small buyer to return
such packapjes to the retail dealer for credit unless he can prove
that he has had the j^oods but a short time and has kept thera in
a cool place. Quantities of swelled cans are returned constantly
to packers and tlistributoi*s, and unscrupulous handlers of such
goods are known to have returnetl them to the market by the
proc&ss of puncturing the can along tlic side to allow the escape
of gas, then re-heatinp;, re-sealing, and re-labeling, Such prac-
tice may be detected on opc^ning the can by the presence of the
punctured and soldereil spot. Needless to say the use of food
80 processed is most unsafe*
Labels and trade names or brands.
The Interests of the consumer necessitate that the label
shall declare the name of the packing company, the place of
packing, the weight of contents, the amount of liquid, the me-
dium of the pack (water or sirup), the grade of the product,
and the name and address of the distributors or jobbers. All
this should appear whether the goods are packed in the state
where they are sokl or in another state. The date wlien packed
should be stamped in the tin, as the word *' sanitary" now is in
some cans.
In order that the statement regarding gra^le of gootls may not
lie misleading, it is ne(!essary that ti-ad** names of grades have
uniform significance for packers and tliat the use of the uni-'
form grading methods and nomenclature 1ji* required by law.
At present only experience enables one to know just how good
I
1
I
d
452 A MANUAL OF HOME-MAKING
is the ^'best" grade of any given packer'8 product. All ''best*'
grades are not now by any means equal If the definitionfs of the
grades are printed in fine type on the label, it 18 helpful to the
buyer. The consumer niim;lit te aided further by the color of
the label declaring the grade of the package contents. Thus a
white laljel might bo u.sed for products of the highe^st grade, and
red, blue* green, yellow in the order of decreasing quality. Tlie
business of determining grades would necessarily be an annual
.matter^ and eouM prolmbly best Ije done by a jointH*omiiiittee
representing the producers, the packing interests, and the
fWeral govermnent.
Qimntity mlue.